Topic: Birmingham Balti Co book arrived today

[livo]

Pics now. More later.

Balti Chicken Madras (sort of)
Balti Chicken with Capsicum, Tomato and Mushroom
Celtnet.org Korma (Baltified)

[Naga]

Your curries alway look great - these are no exception! I'm interested in the term, 'Baltified'. Was it just that you cooked them in balti pans or was there some additional ingredients not used in your normal curries?

Edit: Cancel that question - I've just read the ,Balti book' thread. All is now clear!

[livo]

Pretty nice to eat but probably not very good for the arteries.  Ghee, full fat cream and oil from the pre-cooked chicken.  Almonds, and Coconut Cream.  Pretty yummy though.  There was some vegies in the other dish.

Edit: Naga,
I can actually also say that I am now cooking most of my curries in a pan that is probably quite close to a pressed steel Balti pan. It is the smaller of a 2 wok set I bought years ago.  It was pretty useless as a wok because it was too small. I found it again a few weeks ago and thought to myself, " I have a use for you".  It works great. Not an ally pan and doesn't have 2 handles but hey, it works a treat in providing heat.
I've got curry splatter all over the cooktop after a few curries.  I might need to go the Alfoil cover plan soon.